After my shock at discovering that most purchased blueberry products (including muffins) contain no blueberries but molded sugar with artificial blueberry flavoring, I had a hankering for some honest-to-goodness homemade blueberry muffins! This is a great recipe, because it's not too sweet. Don't be scared off by the bran -- they are still light & fluffy!
Blueberry Bran Muffins
2 cups all purpose flour
1 tablespoon baking soda
1/2 teaspoon coarse salt
2 large eggs
4 tablespoons pure maple syrup
1/2 cup sugar
1/2 cup safflower oil (or other vegetable oil)
1 1/2 cups milk
1 cup fresh or frozen blueberries (toss in flour before adding to batter to keep them from sinking)
1/2 cup wheat bran or wheat germ
Preheat oven to 400. Grease a 12-cup muffin tin, or line with paper liners.
In a large bowl, whisk flour, baking soda, and salt. In a separate bowl, beat the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture, and then (gently -- to avoid coloring the batter blue) stir in the berries and bran. Fill muffin cups 3/4 full.
Bake for 25 minutes, or until golden brown. Cool five minutes in the pan before removing.
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